Description
Philly cheesesteak quesadillas merge classic American sandwich flavors with Mexican-style grilling magic. Melted provolone, tender beef, and caramelized peppers create a crispy, irresistible fusion perfect for satisfying hungry diners.
Ingredients
Scale
Main Protein:
- 4 ounces (113 grams) steak (sirloin, skirt, or flank recommended)
Vegetables:
- 1/2 cup (120 milliliters) peppers, thinly sliced
- 1/3 cup (80 milliliters) onions, thinly sliced
Additional Ingredients:
- 1 burrito-sized tortilla
- 1 slice provolone cheese, sliced into thin strips
- 1/2 tablespoon (7.5 milliliters) olive oil
- 1/2 tablespoon (7.5 milliliters) mayonnaise
- 1/2 tablespoon (7.5 milliliters) Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat a cast iron skillet or large pan with olive oil over medium heat, creating a sizzling surface for vegetables.
- Gently sauté sliced bell peppers and onions, stirring occasionally until they become translucent and tender, approximately 5-7 minutes. Enhance flavor with a sprinkle of salt and freshly ground black pepper.
- Prepare the protein by slicing steak into thin, uniform strips. For frozen steak, follow package instructions; for fresh steak, cook over medium-high heat for 2-3 minutes, ensuring even browning and thorough cooking.
- Create a zesty spread by whisking mayonnaise and Dijon mustard in a small mixing bowl until smooth and well combined.
- Lay out a tortilla and generously spread the mustard-mayo mixture across the entire surface, ensuring complete coverage.
- Strategically arrange sautéed onions and peppers on one half of the tortilla, then layer cooked steak and provolone cheese on the opposite side.
- Carefully fold the tortilla in half, encasing the flavorful fillings, and return to the heated skillet.
- Cook each side until achieving a golden-brown, crispy exterior, watching carefully to prevent burning.
- Transfer the quesadilla to a cutting board and slice into four triangular portions for easy serving.
- Serve immediately while warm, allowing the melted cheese to stretch and flavors to meld.
Notes
- Select a cast iron skillet or non-stick pan to prevent sticking and ensure even cooking of vegetables and steak.
- Cut steak against the grain for maximum tenderness and easier chewing, creating a more enjoyable eating experience.
- Experiment with different cheese options like Swiss or pepper jack to customize flavor profiles and add personal flair.
- Use room temperature tortillas to prevent tearing and achieve a more uniform golden-brown exterior when grilling the quesadillas.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 520
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg